SUCCOTASH CASSEROLE

Succotash Casserole image

Ready in under an hour, this cheesy succotash casserole is packed with corn, baby lima beans, red bell pepper and cheddar cheese.

Provided by Angie McGowan

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped red bell pepper
1 box (9 oz) frozen corn, thawed
1 box (9 oz) frozen baby lima beans, thawed
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground mustard
1 cup milk
1 cup shredded mild Cheddar cheese (4 oz)
1/4 cup Progresso™ plain bread crumbs

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.

Nutrition Facts : Calories 406.5, Carbohydrate 40.1 g, Cholesterol 59.0 mg, Fiber 5.6 g, Protein 17.1 g, SaturatedFat 12.8 g, ServingSize 1 Serving, Sodium 830.8 mg, Sugar 7.5 g